Name: Mushroom and Egg Scramble with Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large egg; 5 large egg whites; 2 tbsp plain non-fat Greek yogurt; 1 cup cremini mushrooms; 1 cup baby spinach; 1 slice sourdough bread; 2 tsp extra virgin olive oil; 1 oz feta cheese; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper

Mushroom and Egg Scramble with Sourdough

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mushroom and Egg Scramble with Sourdough

Fluffy eggs scrambled with earthy sautéed mushrooms and fresh spinach, served alongside toasted sourdough for a satisfying and savory crunch.

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NUTRITION

Protein

41.8g

Fat

22.5g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

1 large egg

5 large egg whites

2 tbsp plain non-fat Greek yogurt

1 cup cremini mushrooms

1 cup baby spinach

1 slice sourdough bread

2 tsp extra virgin olive oil

1 oz feta cheese

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium-high heat.
2
Add the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown.
3
Stir in the baby spinach and cook for 1 minute until just wilted.
4
In a small bowl, whisk together the whole egg, egg whites, Greek yogurt, nutritional yeast, sea salt, and black pepper.
5
Reduce heat to medium-low and pour the egg mixture into the skillet with the vegetables.
6
Gently fold the eggs with a spatula until they are soft, creamy, and just set.
7
While the eggs cook, toast the sourdough slice until golden.
8
Plate the scramble next to the toast and sprinkle with crumbled feta cheese.